Prinsepia uniflora batal juice beverage and production process thereof
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A production process and beverage technology, applied in the field of Maru juice beverage and its production process, can solve problems such as human body damage, and achieve the effects of low cost, convenient drinking and easy promotion.
Active Publication Date: 2014-12-17
宁夏林业研究院股份有限公司
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Problems solved by technology
Preservatives, pigments, etc. are useless to the human body. Instead, they must be detoxified by the liver before being excreted. Long-term drinking will cause damage to the human body.
Method used
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Examples
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Effect test
Embodiment 1
[0015] Select Maju with full fruit grains and black-purple surface, and remove the rotten fruit, diseased fruit, and moldy fruit; put Maju in a pool and rinse it with tap water once, drain the water from the pool, and then pour it into the pool. Put pure water in it to wash it once, then take it out with a colander and put it in a basin for later use; add 20% pure water and 0.3% citric acid to the washed Maju, put it into a cooking machine and crush it into a pulp ;Add 77μL / kg of pectinase and 13μL / kg of cellulase to the pulp, press it after enzymatic hydrolysis at 47°C for 68 minutes; inactivate the squeezed turbid juice at 80°C for 3 minutes, and then put it in cold water Rapid cooling to 30°C in a medium; filter the cooled turbid juice through a 300-mesh filter, and perform ultrafiltration on the filtered turbid juice with a 0.2 μm hollow fiber membrane to obtain clear turbid juice.
[0016] Add a certain proportion of pure water, sweetener, and sodium isovitamin C to Maju ...
Embodiment 2
[0018] The difference from the above-mentioned Example 1 is that the weight ratio of the Maju fruit juice drink is: 55% of Maju clear juice, 3.5% of sweetener, 0.08% of sodium isovitamin C, and the rest is pure water.
Embodiment 3
[0020] The difference from Example 1 is that the weight ratio of the wild maju fruit juice drink is: 40% of maju clear juice, 2.5% of sweetener, 0.06% of sodium isovitamin C, and the rest is pure water.
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Abstract
The invention relates to a prinsepia uniflora batal juice beverage and a production process thereof. The prinsepia uniflora batal juice beverage is characterized by comprising the following components in percentage by weight: 40-65% of prinsepia uniflora batal clear juice, 2%-5% of a sweetening agent, 0.05-0.09% of 2,3-didehydro-3-O-sodio-D-erythro-hexono-1,4-lactone, and the balance water. The invention provides a wild prinsepia uniflora batal beverage which comprises reasonable ingredients, is simple and convenient in production process, has good mouthfeel, is rich in nutrition, can effectively solve the problems of inconvenience in long-term storage of prinsepia uniflora batal, low additional value, no effective exploitation and utilization and the like, and can enrich the beverage market; the wild prinsepia uniflora batal beverage is high in nutritional value, does not contain preservatives, is pure in texture, is sour and sweet in mouthfeel, is convenient to drink, is low in cost, is beneficial to health, is scientific and reasonable in production technology, is high in operability, and is easy to control. The prinsepia uniflora batal juice beverage and the production process thereof provided by the invention have the following advantages: 1. the production process is simple and convenient and is easy to popularize, and the cost is low; 2. fresh wild prinsepia uniflora batal is taken as the raw material, is good in mouthfeel, is rich in nutrition, and meets the requirements of different consumers.
Description
technical field [0001] The invention relates to a maju juice drink and a production process thereof. Background technique [0002] Maju (Prinsepia uniflora) is a wild fruit that grows in mountainous areas. Maju is very nutritious and contains a variety of vitamins. However, Maju is inconvenient for long-term storage, has low added value, and has not been effectively developed and utilized. Beverage refers to liquid food that uses water as the basic raw material and is produced by different formulas and manufacturing processes for people to drink directly. In addition to providing moisture, beverages have certain nutrition because they contain unequal amounts of sugar, acid, milk, various amino acids, vitamins, inorganic salts and other nutritional components in beverages of different varieties. Most of the existing beverages contain pigments and preservatives. Preservatives, pigments, etc. are useless to the human body. Instead, they must be detoxified by the liver before ...
Claims
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Application Information
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